Best Mustard Sauce; the update

The upper floor, which we are in the process of building out, (one can’t say restore because there was nothing there to restore – the same goes for renovate) was used as both a granary and a sechoir, or tobacco drying area.

Both uses explain the breezes that blew threw before the insulation and walls went up.

I mean, if the purpose is to dry stuff out, one doesn’t want it air-tight, now does one?

You see, even though the area was above the house or living quarters, it was actually part of the barn, with access up the barn stairs.

But that doesn’t mean there wasn’t beauty in the old, er, stuff.

Look at the curves on the stairs and handrail – bent wood. (pink lines are for emphasis)

Even though it looks like old, splintery wood, the handrail is as smooth as glass. We have no idea of the age…. but it’s old.

The orange brick wall is where the they added on a little kitchen. To explain: originally one went from the main room of the house, through a door into the barn. They built a little room in the barn for a kitchen (tiny room which is my pantry). After the add-on, one went from the main room of the house, through the same door into the kitchen, then through another, new door into the barn.

On top of that little room is where we dry the walnuts.

On to the work of the week:

He’s ready to hang some doors – which is good, because he has them leaning on stuff all over the place.

He buys them all at once as it saves the trip with the trailer; closet doors included.

It’s starting to take shape, isn’t it?

Speaking of closets – I showed you the beam on the left side of the master bedroom closet. Not to be in any way inferior, the right side has a post…

Naturally, everyone will be insanely jealous of my closet with post and beam.

Mon mari asked me to pass along this bit of information:

They are an absolute pain-in-the-ass to work around as, being old and axe-hewn, they are neither straight nor square.

He does complain…..

The wood cleans up nicely, though, doesn’t it?

Here’s a remembrance of what it used to look like – this is the far corner, which will be finished last:

You can’t really see them, but there are rusty old shears hanging from the main beam. Yes, we left them there….. And the hanging stuff that looks like cobwebs? Cobwebs.

All things in time.

Speaking of time….

This mustard sauce takes very little time and, if you are having a Christmas Ham, it will elevate it to new heights. It’s been on my family table as long as I can remember, and if it were ever missing…. Well, I wouldn’t want to be responsible for the mayhem.

It has just the right amount of heat, with a hint of sweetness balanced by a bit of vinegar.

Really, there are so many layers of flavor here it’s amazing.

Also works well with every other kind of meat or fish you can think of.

Mustard Sauce

Crack the egg into the top of a double boiler and whisk until beaten. Add sugar, milk and mustard, whisk well. Cook over simmering water for about 5 minutes, until sugar and mustard are dissolved and mixture is hot, stirring occasionally. Add vinegar and continue to cook until thick. Remove from heat, stir in butter and salt. Refrigerate. Good with almost everything and keeps a long time.

Note: if you don’t have a double boiler, put a metal bowl on a saucepan partially filled with water. The bottom of the bowl should not touch the water.

The original recipe came from a small, family run hotel, the Anderson House, which was across the river (Mississippi) from my hometown.

Comments

Best Mustard Sauce; the update — 7 Comments

Love to live vicariously through your renovations. I’m always in need of a well deserved nap after reading. Good thing your delicious meals are easy to prepare. The sauce sounds lovely. Wishing you a very Joyous holiday season and all you wish for in 2011… does that include being totally finished renovating?

Lovely sauce – I’m going to try it! And lovely renovations that are leaving some of that wonderful, gnarly old stuff showing so one knows a bit of the history of the house, but with all the mod cons your mari is adding.

Ruth, and a Happy and Marvelous New Year to you as well. As to finishing…. one can only hope! Zoomie, I think you’ll like it…. Yeah, it would be a shame to cover it all up! Thanks, Bill, Hope you like it! Okay, Chuck, next week, the outside

I made the mustard sauce today for leeks, but it worked great spooned on lamb too! Was hesitant b/c of the sugar but man is this a solid sauce. Ma femme thinks it would work on salad. I don’t like to eat salad so will wait for her opinion.